Green Goddess Chicken Polly Pocket

Whole wheat pita pockets stuffed with charred chicken thighs, cherry tomatoes, cucumber, cabbage, microgreens, hummus, and a green goddess dressing.

A recipe called Green Goddess was already giving whimsical, so naturally my millennial imagination ran with it. And honestly, these pita pockets are basically the edible version of a Polly Pocket: one little pocket, a whole world inside.

We’re talking charred chicken, crunchy cucumber, juicy tomatoes, green onions, and fresh dill, all tossed in a bright, creamy green goddess dressing and tucked into a warm whole wheat pita with creamy hummus.

And this is one of those recipes where you should absolutely make it your own. Add chickpeas or beans for extra fiber, throw in some sun-dried tomatoes, or add roasted red peppers. The fire-roasted red bell peppers from Trader Joe’s are my personal go-to. Have a random handful of veggies hanging out in your fridge? Throw them in. The pita pocket can handle it.

With 42g of protein per serving, this is a lunch that feels a little like takeout but comes together in about 20 minutes. Meal prep the chicken ahead of time and you can have it on the table even faster.

Tiny pocket. Big lunch. Green goddess energy. 🥒🌿

Serves 1 · Prep 10 min · Cook 12 min · Lunch & Dinner

Per serving: 548 calories · 42g protein · 43g carbs · 25g fat

Ingredients

• 6 oz boneless, skinless chicken thighs (I use Trader Joe's organic)

• 1 tsp (5 ml) extra virgin olive oil (I use Graza)

• Salt, pepper, paprika, and garlic powder, to taste

• 1 whole wheat pita, halved (I use Trader Joe's)

• 2 tbsp hummus (I use Trader Joe's organic)

• 4 oz cherry tomatoes, halved

• Handful of shredded cabbage

• ½ cucumber, sliced

• 1–2 green onions, sliced

• Fresh dill, chopped

• 2 tbsp green goddess dressing (I use Trader Joe's)

Instructions

1. Pat the chicken dry and season both sides.

2. Heat the olive oil in a skillet or grill pan over medium-high heat.

3. Cook the chicken 5–6 minutes per side, until charred and cooked through to at least 165°F. Rest 5 minutes, then slice.

4. Warm the pita and cut it in half to make two pockets.

5. In a large bowl, toss the sliced chicken, cabbage, cucumber, tomatoes, green onions, and dill with 2 tbsp green goddess dressing until everything is coated.

6. Spread 1 tbsp hummus inside each pita pocket.

7. Spoon the chicken mixture into the pockets and serve.

Notes & Swaps

• Meal prep: Cook and slice the chicken ahead; it keeps 3–4 days in the fridge. Toss with the dressing and fill the pitas right before eating so they don't get soggy.

• More protein, less fat: Use chicken breast instead of thighs.

• Macros: The cabbage, cucumber, green onions, and dill add only about 15–20 calories, so they're not included above.